Beer and Wine Final alcohol content in wine varies from 6-9 % by weight both (a) and (b) 13-15 % by weight 8-13 % by weight 6-9 % by weight both (a) and (b) 13-15 % by weight 8-13 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation produces lactic acid all of these reduces total acidity produces diacetyl produces lactic acid all of these reduces total acidity produces diacetyl ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast shows enhanced enzyme production in presence of sulphur di oxide is sensitive to sulphur di oxide None of these is resistant to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide is sensitive to sulphur di oxide None of these is resistant to sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Chaptalization is adding sucrose to must adding sugar to wine before bottling adding grape juice to wine before bottling adding grape juice to must adding sucrose to must adding sugar to wine before bottling adding grape juice to wine before bottling adding grape juice to must ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Fining a wine is defined as adding acid removing small particles adding one substance to remove another removing tannin adding acid removing small particles adding one substance to remove another removing tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
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